Mung bean cake

Overview

Summer is here, friends, you should pay attention to the high temperature to avoid the heat. In addition, you should also eat more foods that clear away heat and relieve heat. Among them, mung beans are the first. We never stop eating mung beans in summer. 😁 Use them to cook mung bean porridge, mung bean pumpkin soup, mung bean sorbet, mung bean cake, etc. They are all very good! Mung beans are sweet and cold in nature, non-toxic, and have the effects of clearing heat and detoxifying, dispelling heat and quenching thirst, diuresis and swelling, improving eyesight and reducing nebula, and beautifying the skin.

Tags

• pastries
• home cooking
• mid-autumn festival
• honey
• matcha powder
• mung beans
• oil

Ingredients

Steps

1. 1 There is no need to peel or soak the mung beans. Just rinse them with water. Use one medium bowl or one bowl of noodles. You can decide how much you like

   

2. 2 Put it into the pressure cooker, add water a little higher than the mung beans, (about 1.5 cm), bring to a boil over high heat, then reduce to low heat and pressure for 13 minutes, turn off the heat, until the pressure automatically releases,

   

3. 3 Look, it’s just cool and a little cooler

   

4. 4 Put it into a mixing cup, add a little water, and make a puree,

   

5. 5 Complete all

   

6. 6 Pour a little oil into the pot, add mung bean puree, stir-fry over low heat, (use a non-stick pan)

   

7. 7 Add matcha powder and continue to stir-fry evenly

   

8. 8 Add appropriate amount of honey and continue to stir-fry

   

9. 9 Fry until the water is dry, but not too dry,

   

10. 10 After cooling and warming, apply some oil on your hands and knead into a ball of 50g. Apply some oil inside the mold to prevent sticking

    

11. 11 Take a ball and put it into the mold and flatten it

    

12. 12 Compact, take out the mold, and do all the

    

13. 13 Enjoy it beautifully

    

14. 14 Appreciate

    

15. 15 Appreciate